Here's a dish that looks (and tastes) pretty impressive, but you can pull it off in a short time if you have all your shit together. You should make it for your significant other or anyone else you'd like to impress. It's salmon cakes with homemade bearnaise sauce!
<i>&quot;Continue to get your hands dirty by mashing all the ingredients together with your hands.&quot;</i>
If I want to get <u>really</u> dirty, can I employ other body parts? I suppose it&#039;s safe to share my weird compulsions here, none of you is likely to drop by for dinner.
One time, I ordered some meatballs at a restaurant. They were the size of baseballs. I took a bite, and they were delicious. Then I noticed a hair in it. But they were so good, I just pushed that one aside and went for a bite of another on on the plate. Again, I found a hair, so I showed the waiter and told him I wanted to send the meatballs back.
He was very apologetic and asked me to follow him back to the kitchen. Back there, he showed me the one-armed cook, with his shirt unbuttoned, rolling meatballs out on his bare chest. I recoiled in disgust. The waiter said, &quot;If you think that&#039;s bad, you should see how he stuffs the peppers!&quot;
Here&#039;s the bearnaise cheat, if Fitzy won&#039;t post it: Left Left Up Left Left Triangle Left Right X.
Or in other words, a blender works really well for it. Melt the butter and keep it quite warm. (Clarify it, if you&#039;re anal.) Now blend the eggs yolks, vinegar (or lemon juice, if you prefer) and seasonings, until they&#039;re well-whipped and admit you are the master. While the blender is still running (low speed), remove the top, and gradually pour in the melted butter. Looks good? Then you are done. Just don&#039;t tell anyone you did it this way.
It&#039;s best to extract it during hibernation.
I remember reading the Bearnaise Bears books as a kid...
Are these teh cakes we liek?
<a href="https:\/\/www.youtube.com\/watch\?v=rPZNjtODzFI" target="_blank">This</a> is how you do it.
<i>&quot;Continue to get your hands dirty by mashing all the ingredients together with your hands.&quot;</i>
If I want to get <u>really</u> dirty, can I employ other body parts? I suppose it&#039;s safe to share my weird compulsions here, none of you is likely to drop by for dinner.
One time, I ordered some meatballs at a restaurant. They were the size of baseballs. I took a bite, and they were delicious. Then I noticed a hair in it. But they were so good, I just pushed that one aside and went for a bite of another on on the plate. Again, I found a hair, so I showed the waiter and told him I wanted to send the meatballs back.
He was very apologetic and asked me to follow him back to the kitchen. Back there, he showed me the one-armed cook, with his shirt unbuttoned, rolling meatballs out on his bare chest. I recoiled in disgust. The waiter said, &quot;If you think that&#039;s bad, you should see how he stuffs the peppers!&quot;
I knew someone would get on the authenticity of the sauce . . .
No shallots either.
I think you <i>should</i> be bitchy about it. I would. Parsley is a lousy stand-in for chervil.
Here&#039;s the bearnaise cheat, if Fitzy won&#039;t post it: Left Left Up Left Left Triangle Left Right X.
Or in other words, a blender works really well for it. Melt the butter and keep it quite warm. (Clarify it, if you&#039;re anal.) Now blend the eggs yolks, vinegar (or lemon juice, if you prefer) and seasonings, until they&#039;re well-whipped and admit you are the master. While the blender is still running (low speed), remove the top, and gradually pour in the melted butter. Looks good? Then you are done. Just don&#039;t tell anyone you did it this way.
Yes, you <i>could</i> do it that way, if you don&#039;t want to deal with the frustration of ruining a delicious sauce.